Cupcake with zucchini, dried cranberries and vanilla with glaze

This delicious cranberry muffin has a pleasant aroma of ground cinnamon and nutmeg, before serving garnish with rich vanilla Frosting. Share with friends: Food Photography: Charles Masters Time: 1 hour. 15 minutes. Complexity: Easy Quantity: 1 pc (23х10 cm.) In recipes use measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For a cupcake:

• 110 gr. unsalted butter, melted and chilled (or 0.5 tbsp. vegetable oil), plus more for lubrication
• 1 and 1/4 Art. baking flour
• 3/4 Art. granulated sugar
• 1 tsp baking powder
• 1 tsp salt
• 0.5 tsp baking soda
• 0.5 tsp ground cinnamon
• 0.5 tsp grated nutmeg
• 1 tbsp. dried cranberries
• 2 large eggs
• 0.5 tbsp. yogurt or sour cream
• 1 tsp vanilla extract
• 1 tsp grated orange zest (optional)
• 1 tbsp. grated zucchini, squeeze out excess liquid

For glaze:

• 1 tbsp. powdered sugar
• 1 tbsp. l milk
• Seeds of 1 vanilla pod cut in half along

Recipes with similar ingredients: premium flour, cinnamon, nutmeg, dried cranberries, eggs, yogurt, sour cream, vanilla extract, Orange zest, zucchini, icing sugar, milk, vanilla pod

Recipe preparation:

1. Make a zucchini cupcake: Preheat the oven to 180 ° C. Oil one large baking dish (23 cm by 13 cm) or three smaller ones (15 cm by 8 cm).
2. In a large bowl, combine flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg. Add dried cranberries.
3. Mix in a bowl eggs, melted butter, yogurt, vanilla and orange zest (if you use it). Add grated zucchini. Mix the zucchini mixture with the flour mixture until homogeneous consistency.
4. Spread the dough on the prepared mold (s). Bake a cupcake before until a toothpick inserted in the middle comes out clean, about 55 min. for standard form or 35-40 min. for small forms. Cool for 30 minutes. in the forms on the grill and then transfer them to the grate for complete cooling.
5. Prepare the icing: Whisk the icing sugar in a bowl, milk and vanilla seeds. Pour the chilled cupcake with zucchini and let glaze harden, 15-20 min.